Everyone is cashing in on the trend. Why is tuna poke on the menu of the Smith between the burrata and mac and cheese? What’s up with the salmon poke on the Southern menu of Marcus at MGM National Harbor? Of course, Founding Farmers has had it from its inception, too.

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.